Fried Eggplant Balls

1. 1

   Cook the eggplant in boiling water until tender; peel it and mash up the pulp. Add remaining ingredients to the pulp and mix well. You may want to add a bit more crumbs if the mixture seems too thin for forming into balls. Shape into small balls and refrigerate at least 1 hour. Roll balls in flour and deep-fry until crisp. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.